31lbs Of Meaty Beef Ribs in 4 Hours?

Ladeback69

Going to try this. Hope it comes out. Pics to follow when they go on.

Ladeback69

Ribs are on cooking right now 275. Hoping to eat at 5:30. Here is it when it went on.

Ladeback69

Should I take them to 145 and pull or foil at 145 155 and take them to 195 like brisket ? First time doing beef ribs.

Zmokin

Depends, do you want tender fall off the bone ribs or prove to your dogs you can gnaw on a bone better than they can.  I used to make my beef ribs a caveman style gnawing experience a couple of decades ago, until I discovered the beauty of tender fall off the bone ribs.  I definitely enjoyed the gnawing when that's the way I did them, but now that I can make them juicy and tender, that's become my Modus Operandi, so I would recommend the foil & 195 although when I do ribs, I don't bother with temperature probe, I go by time and look and feel.

Monty77

Looks like you went with mustard, I have not had good success with mustard on ribs to date, brisket and some roasts, yes, but not ribs.  I go with just rub on my ribs now, pork and beef.  Let me know how the ribs turn out, I'm curious.  

Ladeback69

I foiled at 145 and was going to check them at 180. I'm used to doing pork ribs. This is the first time doing beef ribs on the egg.

Monty77

Same here, kinda fun doing something new and uncharted for me!  Looks likes we are both going to be having a tasty dinner tonight!  

Ladeback69

Yep. My father in law and I checked it and it's at 165 and seems done. So I left them wrapped and on the egg, but I closed the vents and am just keeping them warm tell 5ish.

Cowdogs

Based on my cooks, I would doubt they would be tender at 165. 

Ladeback69

They were tender, but I left them one for about another hour while the egg cooled down. It was 200 in the egg before I pulled them so my guess is it was close 170 to 180, didn't check temp though. I will take it to 180 next time I do it since they we're very good.